The white cheddar and delicious flaky, buttery crescent crust makes this the ultimate Chicken Potpie! The creamy homemade filling is full of hearty veggies and bursting with crazy good flavor!
I have the FULL VIDEO tutorial uploaded onto my TIKTOK account!
This most popular comfort food dish is a family favorite that everyone demands a second helping of in my house. And this pie makes the perfect amount! You may even have about a half a cup of filling left over.
As for the chicken used, I do prefer to cook with chicken breasts drizzled with a bit of olive oil on the stop top. But you can definitely tweak this by using rotisserie chicken or even turkey! (Thanksgiving leftovers anyone?) 😉
Save time like I usually do by shredding my chicken in the Kitchen Aid mixer with the paddle attachment! Shreds the chicken super fast and I always get perfectly shredded chicken for all my recipes!
For the veggies, I used a mixed bag of peas and carrots along with half of a white onion. I am not a huge fan of celery, but that the way it melts in, it’s perfection! Don’t forget to use freshly minced garlic! This brings up the flavor level! Trust me!
What really makes this potpie recipe pop is the secret white cheddar cheese cubes I add into the filling! Flavor overload and if you’re a cheese lover like me, you’ll thank me! You can also sub in any cheese you like best (cheddar, colby, havarti).
I personally love a potpie with a bottom crust, so I did use one Pillsbury pie crust to layer the bottom before adding the chicken filling.
For the crust on top I used the Pillsbury Crescent dough. Once out of the tube you can roll it out to stretch across your potpie. If you are opting to use a rectangular baking dish, you can lay the crescent roll dough right on top of the filling. There is no need to separate the triangles! Yay!
Make a few slits on top for vents with a sharp knife or blade and brush lightly with one egg whisked and you are done!
Pop that pie into your pre-heated oven at 375°F and cook for 20-25 min or until crust is nice and golden brown and the filling is starting to bubble a bit!
Admire that pristine crust, let it cool a bit before serving & Enjoy!
Cheesy Chicken PotPie with Crescent Crust
Ingredients
- 4 tbsp butter unsalted
- 3 chicken breasts thin sliced, cooked and shredded
- 1 egg + 1 tsp water
- 1 package Pillsbury pie crusts
- 1/2 C white onion chopped
- 8 oz peas & carrots frozen
- 1/2 C celery chopped
- 4 cloves garlic minced
- 1 14.5 oz chicken broth
- 1/2 tsp thyme dried
- 1/3 C white cheddar cubes (or any kind you like)
- 1 tsp seasoning salt
- 1/1 tsp poultry seasoning
- 1/2 tsp garlic powder
- salt and pepper to taste
- 1/4 C half and half
- 1 8 oz. tube Pillsbury crescent rolls
Instructions
- Preheat oven to 375°F. Layer your baking dish or deep dish pie plate with one layer of pie crust. Set aside.
- Melt the butter in a large skillet over medium high heat. Add the chopped onion, celery, peas & carrots, and cook until the vegetables are tender, about 7-8 minutes. Add in the freshly minced garlic and cook for 2 minutes more until nice and fragrant. Add the shredded chicken and stir all together to combine.
- Sprinkle the flour over the top of the chicken and vegetable mix and stir until everything is evenly coated. Cook for 2 more minutes, then pour in the chicken broth to the mix. Stir constantly for 2-3 more minutes until the mixture starts to thicken.Toss in cheese cubes and stir in until completely melted.
- Add in your seasonings; thyme, seasoned salt, poultry seasoning, garlic powder, and some salt & pepper to taste. Stir in the heavy cream and cook for about 3 more minutes until filling is nice and thick. Pour into your prepared baking dish.
- Spread out crescent rolls and roll out to flatten. Once ready to cover entire top of pie, place and secure and add slits on top with a knife for a few vents. Whisk egg and water together and lightly brush on crescent dough top. Place in the oven and bake for 20 – 25 minutes until crescent roll dough is golden brown on top and cooked through.
- Let it cool slightly before serving. Enjoy!
